Red Lentils with White Cabbage – Masur Dal Aur Bandgobhi

Sort out the lentils, rinse and drain. Rinse the cabbage, remove the stalk and chop finely. Cut the onions into fine rings. Slice the chilies lengthwise.

In a heavy saucepan, bring enough water to a boil (about five times the weight of the lentils). Add the lentils to the boiling water and skim off any foam that forms on the surface. Add the turmeric and stir to combine. With the temperature reduced and the lid slightly off, gently simmer the whole thing for 1 and a quarter hours. Stir a few times toward the end of the cooking time to prevent the lentils from sticking.

Meanwhile, in a frying pan of about 20 cm ø, heat the oil over medium heat. Add the cumin seeds to the hot oil form and sizzle for three to four seconds. Add the garlic. Once the garlic takes on a brown color, add the cabbage, onions and chilies. Sauté everything for about ten min, stirring again and again, until the mixture takes on a brownish color and becomes slightly crispy.

Add the salt (1) and stir in. Leave the frying pan on the turned off stove top.

Remove the skin from the tomatoes and chop them.

Add salt (2) to the lentils, the tomatoes and the ginger, fold in and do everything together with the lid closed for another ten min.

Add the mixture from the frying pan with the remaining oil to the lentil pot form and mix well. Increase the temperature and gently toss everything together for another two to three min, until d

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